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Topic: returning to paleo (Read 2444 times)

i'm a college student majoring in anthropology who "discovered" the paleo-diet last year at about this time. dh and i did a biology project for two months detailing our experiences as hardcore paleo'ers. it was quite enlightening for both of us, as we found that within two months we lost a significant amount of weight and body fat. in our report we included standard science report info such as materials needed, methods, results, discussion and a week's worth of meal plans. it's a little long (17 pgs, total) and i am going to post some of the recipies, but if anyone is interested, i can email the results or whatever.

the project really opened our eyes to this new way of eating, (previously i'd been of the semi-vegetarian path) and after this experiment we really became aware of how far western-style societies have strayed for our "original" style of eating. after the two month experiment period, we allowed ourselves to loosen our diet rules, but by this past christmas, our eating habits had become, while not as un-paleo as before, unhealthy and many refined and sweetened products had crept their way back into our snacks.

so, after talking about it and saying we were going to do it and then not, finally, four days ago we began again the paleo plan. things are going remarkably well, we've both lost a few pounds and the cravings have begun to diminish as we settle into our new ways. i've been cooking up a storm (good thing we both like to cook and we now have a dishwasher!).

breakfasts are usually eggs, either scrambled, fried or made into an omelet. fillings of the omelet or sides with the eggs are either sausage (no fillers, msg, gluten, etc--i check the ingredients, a must-do, of course ) or preservative free bacon, both cooked with a half a chopped onion. with that, we like to have some cauliflower, broccoli or celery and i typically place the whole meal on a bed of mixed baby greens.

we've made several meat and mixed vegetable curries, also served over mixed salad greens. we've roasted a ham and made steamed rainbow chard and kale (mmm). last night we had roast pheasant with onions, garlic, carrots and yellow turnips and then i steamed red kale and chard in the pan with drippings. it was delicious, all of it, and we were so satisfied afterwards.

snacks vary, but are usually celery spread with almond butter and topped with raisins, a banana or apple with almond butter, a piece of fruit by itself, or a nut mix. i buy organic, locally grown nuts like almonds, hazelnuts, walnuts, and pecans from the bulk section of our community market and mix them with raisins and dried cranberries. another favorite snack is dried figs or dates.